Bring the campfire classic treat indoors with this easy s’mores pie! An irresistible chocolate ganache-filled graham cracker crust gets topped with a gooey, torched marshmallow meringue.
Last week, we celebrated National S’mores Day to say farewell to summer. Only then, did I realize that after all these years of marshmallow meringues, graham cracker crusted cheesecakes, and chocolate ganache, I had yet to combine them into a s’mores inspired recipe.
This s’mores pie recipe fills that void, combining buttery graham crackers with a rich, creamy chocolate filling and a gooey marshmallow topping. The best part of this pie is that it can be made anytime of the year, letting you get your s’mores fix even when it’s not summer (and no sticky hands).
How To Make Easy S’mores Pie
Graham Cracker Crust
The first layer to a s’mores pie is the graham cracker crust. It’s a simple crumb crust of graham crackers, butter and sugar. I like to use a food processor to finely grind up the graham crackers, but you can also use a rolling pin and a sealed freezer bag, if needed.
Once ground up, mix together your graham crackers with sugar, salt, and butter until combined and moistened (it should look like wet sand from a summer beach). Press the mixture onto the bottom of a 9-inch tart pan (this is my favorite) and bake it for 8-10 minutes in a 350°F/180°C oven. Let the crust cool while you prepare the rest of the s’mores tart.
Chocolate Ganache Filling
Similar to the melted chocolate in a s’more, this s’more pie recipe uses a richer chocolate ganache to get a luscious, creamy chocolate filling. The recipe is very similar to the one I use in my chocolate tart recipe that you all rave about, so I know it’s a keeper.
For this s’more pie recipe, I like to use only bittersweet/semisweet chocolate since the pie is extra sweet with the marshmallow meringue topping. If you prefer the milk chocolate version, feel free to use that instead.
To make the ganache, melt the butter and heavy cream together in a small saucepan. Pour this mixture over the chopped chocolate and let it stand for a minute to begin melting. Stir everything together with a spatula or whisk, until melted and smooth. Pour the chocolate filling into the crust and refrigerate until set, at least 4 hours or overnight.
Making Marshmallow Meringue
The finishing touch to this easy s’mores pie is a marshmallow meringue topping. Instead of using store-bought marshmallows, I like to make my own marshmallow meringue. The light and fluffy topping gets spread over the chocolate filling and toasted with a kitchen torch (no campfire necessary).
Despite looking difficult, meringue is actually fairly simple to make. The first step is to heat up the egg whites, sugar, and salt over a saucepan of simmering water. I do recommend using a thermometer for this step, if you have one, to make sure the sugar heats up to the right temperature. You will want to whisk the mixture until it is warm to the touch and smooth, or 160°F/71°C. The sugar will be entirely dissolved, which takes about 5 minutes.
Remove the egg white mixture from the heat and pour it into your clean mixer bowl with the mixer fitted with the whisk attachment. Whisk until stiff peaks form and the meringue is thick and glossy, about 6-8 minutes. You will want to start at a low speed, increasing slowly to medium-high as the meringue forms and the temperature cools slightly. Add in the vanilla extract near the end of this process. Spread the meringue over the chilled chocolate filling and swirl it decoratively into peaks using the back of a spoon.
Finally, it’s not a s’mores pie without some fire! The last step is to toast the meringue topping using a kitchen torch, if you have one. You can also do this under the broiler in your oven, keeping a close eye to prevent burning. Enjoy this s’mores pie right away or store it in the fridge for up to 5 days, sneaking a slice of summer each time you walk through the kitchen.
This easy s’mores pie is much easier to make than a campfire for roasting s’mores, but there are a few tips to make it as foolproof as possible.
- Cream of tartar: many meringue recipes use cream of tartar to help with stability, but I’ve always used my mom’s recipe without it and haven’t had any issues (I also never have it in my pantry). If you do have stabilizing issues, consider adding some to your meringue.
- Whipping egg whites: it’s important to use a very clean bowl when whipping egg whites. Any greasiness or residue will make it difficult to whip them up into stiff peaks.
- Cool your filling: patience is key for this easy s’mores tart. You need to wait at least four hours for the chocolate ganache to set.
- Use quality chocolate: I always use high-quality chocolate bars instead of chocolate chips. They not only taste better, but will be much creamier since they don’t have any stabilizers.
- 200 g (2 cups) finely ground graham crackers (13-14 full-sheet graham crackers, processed in a food processor)
- 2 tablespoons granulated sugar or brown sugar
- 1/8 teaspoon salt
- 7 tablespoons (100g) unsalted butter, melted
- 340 g/12 oz. coarsely chopped bittersweet or semisweet chocolate
- 1 cup (240 ml) heavy cream
- 1/4 cup (1/2 stick/55g) unsalted butter, cut into pieces
- 2 large egg whites , at room temperature
- 2/3 cup (130g) granulated sugar
- 1/8 teaspoon salt
- 1/4 teaspoon pure vanilla extract
- In a medium bowl mix crumbs, sugar and salt. Add melted butter and mix until combined and moistened. Press the mixture onto the bottom and up the sides of a 9-inch (23cm) tart pan. Bake the crust in a 350°F/180°C preheated oven for 8-10 minutes, then let it cool completely on a wire rack before adding the filling.
- In a medium heatproof bowl, place chopped chocolate. Set aside. In a small saucepan over medium heat, bring the heavy cream and butter to a low boil until melted. Remove from the heat and pour mixture over the chocolate. Let stand for 1 minute. Using a rubber spatula or a whisk, stir mixture until melted and smooth. If mixture is not completely melted, heat in the microwave for 20 seconds and stir, until melted. Pour mixture over crust and refrigerate until set, at least 4 hours or overnight.
- In a heatproof bowl, combine egg whites, sugar, and salt, and set mixture over a saucepan of simmering water, keeping heat on low. Constantly yet gently whisk mixture by hand until warm to the touch and smooth, and sugar has dissolved, about 5 minutes. If you have a thermometer, the temperature should reach 160°F/71°C. Remove from heat.
- Using an electric mixer fitted with the whisk attachment, whisk egg white mixture until stiff peaks form and meringue is thick and glossy, about 6-8 minutes (start with low speed and gradually increase to medium-high), adding in vanilla extract near the end.
- Spread meringue gently over chocolate filling and swirl it decoratively using the back of a spoon. Toast topping using a kitchen torch. Place in the fridge until serving.
- Tart will keep in an airtight container for up to 5 days in the fridge.